Usage: for industrial processing and fresh consumption
Season / Availability: from June to October from open-field cultivation. Available from foil cultivation as early as April.
Storage and transport temperature: +6 °C
Usage: For fresh consumption, as a kitchen ingredient, and for industrial processing for the canning industry, frozen products, and pickle manufacturing.
Characteristics:
The Hungarian white pepper (stuffing pepper) is one of the most recognized and popular vegetable varieties in Hungarian cuisine. Its medium-sized, conical fruit is light yellow, with a crisp skin, thin flesh, and a mildly sweet flavor.
Nutritional Value / Benefits:
The Hungarian white pepper is extremely rich in Vitamin C, and also contains Vitamin A (in the form of beta-carotene), B vitamins, as well as potassium, magnesium, and antioxidants.
Regular consumption can support the immune system, improve digestion, and aid cardiovascular health.
